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Lobster Corn Dog with Tamarind Ketchup

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Clprime2 1 servings

INGREDIENTS

6 c Vegetable oil
3 c Corn meal
1/2 c Sugar
3 Eggs
1/4 c Milk
2 Lobster tails; (8-ounce)
2 c Tamarind; fresh
2 c Red tomato; chopped
1 c White onion; diced
3 Cloves garlic; minced
2 c Orange juice
1/2 Box brown sugar
1 c Mango; chopped
2 Red bell peppers; grilled

INSTRUCTIONS

TAMARIND KETCHUP
Preheat 6 cups vegetable oil to 350 degrees. Whisk together corn meal,
sugar, eggs, and milk, set aside. Remove the lobster tail from the shell
and skewer the lobster meat through the center from the bottom of the tail
to the top. Dip the lobster in the batter and deep-fry until golden brown
and crisp, about 4 minutes. Serve with Tamarind Ketchup.
  TAMARIND KETCHUP:
In a large saute pan over medium-high heat, cook all ingredients until
tender. Transfer the mixture to the jar of a blender and puree until
smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to
taste with salt and pepper.
Converted by MC_Buster.
Per serving: 13123 Calories (kcal); 1329g Total Fat; (89% calories from
fat); 136g Protein; 217g Carbohydrate; 1100mg Cholesterol; 1909mg Sodium
Food Exchanges: 0 Grain(Starch); 17 Lean Meat; 5 1/2 Vegetable; 12 Fruit;
263    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOO51
Converted by MM_Buster v2.0n.

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